Chicken Celery Casserole

Chicken Celery Casserole
  • 1 tablespoon olive oil
  • 1 large onion, sliced into rings
  • 4 cloves garlic, minced
  • 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 2 (10.75 ounce) cans condensed cream of celery soup
  • 1 cup chopped celery
  • 1 (4 ounce) can mushrooms, drained
  • 1 cup chopped carrot
  • 1 pinch poultry seasoning
  • salt and pepper to taste


  1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
  2. Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.

03/30/2018
Chicken Celery Casserole, recipe PT15M PT1H 5 455 calories

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